| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chicken/tur, Low fat, Main dishes, Potatoes | 4 | Servings | |
INGREDIENTS
| 2 1/2 | c | Ff Hash Brown Potatoes; Frozen |
| 1 1/2 | c | Skinless Boneless Chicken Breast; Cooked, Diced |
| 1/3 | c | Thin Sliced Green Onions |
| 1/2 | c | Dried Cranberries; Note 1 |
| 1/4 | ts | Crumbled Dried Sage |
| 1/8 | ts | Salt And Pepper; To Taste |
| 5 | ts | Vegetable Oil |
INSTRUCTIONS
Note 1: or use any sweet dried fruit of your choice Note 2: Original recipe used 1/3 C half-and-half Diced the chicken and put into hot frying pan that has (1/2 Tbsp) small amount of oil; cooked about half way. Add everything except the milk and cranberries in and cook on high heat for 5 min. Add cranberries and continue to cook on high heat for about another 12 - 15 min. Original Recipe: Mix together in a large bowl the potatoes, diced chicken, 1C sliced onions, cranberries, 1 Tbsp sage, salt and pepper, milk. Put in hot frying pan with the oil. Cook covered for 20 - 25 min, stirring every 5 min or so. Plate This was quite good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 224.9 Total Fat 7.2g Sat Fat 1.1g Carb 16g Fib 1.6g Pro 22.6g Sod 129mg CFF 29.5% Recipe by: Bon Apetit 30 Minute Main Courses, Brooke Dojny Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Dec 08, 1998, converted by MM_Buster v2.0l.
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